Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.9/2519
Título: Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis
Autor: Oliveira, Diana
Wilbey, R. Andrew
Grandison, A. S.
Roseiro, Luísa
Palavras-chave: Oligosaccharides
Caprine milk
Membrane separation
Capillary Electrophoresis
Data: 2014
Editora: Springer
Citação: Oliveira, D.L.; Wilbey, R.A.; Grandison, A.S.; Roseiro, L. Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis. In: Food and Bioprocess Technology, 2014, Vol. 7, nº 3, p. 915-920
Resumo: The functional food market is growing rapidly and membrane processing offers several advantages over conventional methods for separation, fractionation and recovery of bioactive components. The aim of the present studywas to select a process that could be implemented easily on an industrial scale for the isolation of natural lactose-derived oligosaccharides (OS) from caprine whey, enabling the development of functional foods for clinical and infant nutrition. The most efficient process was the combination of a pre-treatment to eliminate proteins and fat, using an ultrafiltration (UF) membrane of 25-kDa molecular weight cutoff (MWCO), followed by a tighter UF membrane with 1-kDaMWCO. circa 90% of the carbohydrates recovered in the final retentate were OS. Capillary electrophoresis was used to evaluate the OS profile in this retentate. The combined membrane-processing system is thus a promising technique for obtaining natural concentrated OS from whey.
URI: http://hdl.handle.net/10400.9/2519
ISSN: 1935-5130
Versão do Editor: http://dx.doi.org/10.1007/s11947-013-1153-1
Aparece nas colecções:UB - Artigos em revistas internacionais

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